• Lydia Gerratt

Roast Sea Bass with potatoes, black olives, thyme and parsley

The first time I ate this dish was 20 years ago in Portofino (a tiny beautiful harbour on the Italian Riviera). I was awed by how so few ingredients created so much flavour.

Roasting this beautiful fish whole on the bone brings out its natural sweetness. Roast sea bass has a delicious, crisp, thin skin and delicate creamy flesh.

Wild sea bass is available from August to March and farmed sea bass is available all year.

Miraculous ingredients: whole sea bass, white wine, Kalamata black olives, non pareille capers in brine

Roast Sea Bass with potatoes, black olives, thyme and parsley


1kg whole sea bass, scaled and gutted

700g new potatoes

1 garlic clove, finely chopped

150ml white wine (the same quality as you would drink)

25g fresh flat leaf parsley

20g fresh thyme

100g pitted Kalamata natural black olives

50g non pareille capers in brine, drained

4 tablespoons extra virgin olive oil


Preheat the oven to 220C for 10 minutes.

Boil the potatoes (with skin on and whole) until just cooked. When the potatoes are cool enough to handle slice thinly 1cm lengthwise.

Cover the base of a roasting pan (large enough to fit the whole sea bass) with parchment paper. Smear a tablespoon of olive oil all over the parchment paper and place the sliced potatoes on top in one layer.

Wash the sea bass in cold water and then dry well with kitchen paper. Place the sea bass on top of the potato layer. Take half the thyme sprigs and half of the parsley bunch and push into the fish’s cavity.

Finely chop the remaining parsley and pull the tiny leaves off the thyme sprigs, scatter these with the olives, capers and finely chopped garlic over the fish and potatoes. Drizzle the remaining 3 tablespoons of olive oil over all the ingredients in the pan.

Place the pan of fish and potatoes in the hot oven for 5 minutes. Next, remove the pan from the oven and pour in the wine. Put the pan back in the oven and continue roasting for another 15 -20 minutes until the fish is cooked.

Serve with a simple green lettuce salad and French dressing.

Preparation time 10 minutes, cooking 20 minutes, 2 adult portions, 2 child portions

#Fish #Seasonalingredients

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